MAKING
1. Begin by mixing together the cherries, peaches, orange juice and peel, spices and
sugar.
2. Cover and leave to marinade in the fridge for 12 hours.

SERVING
3. When you are ready, stir in the wine, brandy, Cointreau and lemonade.
4. To serve, pour the sangria into a jug along with some ice, and give it a good stir.
5. Make sure everyone gets some of the macerated fruit in their glass.

TIP
You need to start making your sangria a day before you want to party.

This recipe was contributed by Dominic Weaver and Ashleigh Mackenzie, author of Spanish Picota Cherries.